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"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

Shrimp with Chayote (Sayote)

One of my favorite dishes to cook with chayote (or sayote) is to sautee it with shrimps. My sons also love them. (Oh please don't ask if my husband liked it. He won't even touch most seafoods!)Ingredients:

Heat oil on medium high. Sautee garlic for a minute, then onions until translucent, then add tomatoes and cook until they are caramelized. Add both shrimps and chayote and stir for about 1 minute, then add the wine, let sizzle, then add water, salt and pepper, and basil. Cover and let cook for 2 more minutes or until shrimps and chayote are cooked. Serve hot on a bed of plain rice.

Hi Anonymous,Thanks for lovin my site :) and for the kind words!Sadly, I don't have a recipe nor have I tried cooking ukoy. I remember my Nanay or the maid cooking up some when I was still in the Philippines, but I don't have access to the smaller shrimps where I am now. If I use the next larger size, that tends to irritate my throat because of the tougher shell. So now if I will fry the shrimps, I just make use of individual jumbo sized shrimps without the shells. Also, usually when I have the small shrimps good to use for ukoy, I tend to just sautee them in garlic and onions, because my younger son loves that on plain rice.Pasensya na ha...I am sure there are a lot of good recipes for that on the internet.

Hi anonymous,Glad you like my recipes. :)thanks for the encouraging words. I will try my best to post even those recipes that I thought would not even interest anyone because they were too simple. Haha!

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About Manang

Filipina wife to an American in rural Maine. Used to work as a general medical practitioner before immigrating to the US. Currently a RN who is also dabbling in natural skin care products while maintaining other interests in cooking, baking, real food movement, slow food movement, gardening, wild foraging, self-reliance, sustainability, and homecanning.